Vegan Vanilla ICE ICE ICE Cream

In Health, Recipes by Miranda CrespinLeave a Comment

Latest posts by Miranda Crespin (see all)
The sun is shining. The weather is sweet.Bob Marley

Sun Salutations earthlings. “The sun is shining, the weather is sweet.” & so is ice cream, & what better way to enjoy summer than with ice cream. Here’s a delicious dairy-free creamy & simple recipe for vanilla ice cream. Using only 6 ingredients, this can be used to devour as is or as a base to get creative with any other fun ingredients. This recipe does require an ice cream maker but seriously it’s an amazing investment. Buying a pint of ice cream can be pretty pricy & if you love ice cream like I love ice cream than the cost of your love will eventually add up to the cost of the ice cream maker. Here’s a few recommendations on purchasing one

  • 1 3/4 Cups Cashews (Soaked, Drained, & Rinsed)
  • 1 15 oz. Can Original Unsweetened Coconut Milk
  • 1/4 – 1/2 Cup Maple Syrup (I use grade B)
  • 2.5 Tablespoons Unrefined Coconut Oil
  • 2 Tablespoons Sugar ( I use raw Turbinado Sugar)
  • 2-3 Vanilla Beans

First thing, the night before place your churning bowl in freezer if your ice cream maker requires it. I also keep my ice cream tubs in the freezer to keep everything chilled once added to it.

Next, you want to soak your cashews overnight or at least 6 hours.

Drain, rinse, & add to blender. Add the coconut milk. I usually have a can of coconut milk in my fridge so it’s already chilled but it can be at room temperature as well. Add maple syrup, coconut oil, sugar, & scraped out vanilla seeds from the beans. Blend mixture until smooth, silky, & creamy. Add to churning bowl & follow directions according to your ice cream maker.

It will take about 45 minutes to an hour to look like soft serve. Add to chilled ice cream tub & let freeze for 4-6 hours until firm.

Before scooping set out the ice cream to soften for about 10 minutes. Enjoy!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.